Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools

By Smolander M.   Alakomi H.-L.   Ritvanen T.   Vainionpaa J.   Ahvenainen R.  

Food Control, Vol. 15, Iss. 3, 2004-04 ,pp. : 217-229

Elsevier

Access to resources Recommend Favorite

Nitrophenyl glucoside hydrolysis as a potential time-temperature integrator reaction

By Adams J.B.   Langley F.M.  

Food Chemistry, Vol. 62, Iss. 1, 1998-05 ,pp. : 65-68

Elsevier

Access to resources Recommend Favorite

Extrinsic attributes of red meat as indicators of quality in Europe: an application for market segmentation

By Bernues A.   Olaizola A.   Corcoran K.  

Food Quality and Preference, Vol. 14, Iss. 4, 2003-06 ,pp. : 265-276

Elsevier

Access to resources Recommend Favorite

The broader application of HACCP concepts to food quality in Australia

By Peters R.E.  

Food Control, Vol. 9, Iss. 2, 1998-04 ,pp. : 83-89

Elsevier

Access to resources Recommend Favorite

Physiochemical and antioxidant properties of roselle‐mango juice blends; effects of packaging material, storage temperature and time

By  

Food Science & Nutrition, Vol. 3, Iss. 2, 2015-03 ,pp. : 100-109

John Wiley & Sons Inc

Access to resources Recommend Favorite